Description
A delicious and hearty Eggplant Parmesan Ground Beef Casserole that combines layers of roasted eggplant, seasoned ground beef, marinara sauce, and melted cheese.
Ingredients
- 2 medium eggplants, sliced into ¼-inch rounds
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup Italian-seasoned breadcrumbs
- 2 large eggs
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Arrange the eggplant slices on a baking sheet. Brush both sides lightly with olive oil and season with a little salt and pepper.
- Roast the eggplant for 15–20 minutes, flipping halfway through, until tender and lightly browned.
- Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned.
- Drain excess grease. Add the garlic and cook for 30 seconds.
- Stir in the marinara sauce, Italian seasoning, garlic powder, paprika, salt, and black pepper. Simmer for 5 minutes.
- Place the flour in one shallow bowl and whisk the eggs in another. Dip each roasted eggplant slice lightly in flour, then egg, and coat with breadcrumbs.
- Heat the remaining olive oil in a skillet over medium heat. Cook the breaded eggplant for 2–3 minutes per side, until golden. Drain on paper towels.
- Spread a thin layer of the beef sauce in the bottom of the baking dish. Add a layer of eggplant, followed by more beef sauce, mozzarella, and Parmesan.
- Repeat the layers, finishing with the remaining mozzarella and Parmesan.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until bubbling and golden.
- Let the casserole rest for 10 minutes, then garnish with fresh parsley and serve.
Notes
- For a vegetarian version, substitute ground beef with lentils or a meat alternative.
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 25 minutes
- Cook Time: 45–50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg